Mastering Lasagna: The Secret to Foolproof Béchamel Sauce
What sets our recipe apart? It's all in the béchamel. We demystify this classic French sauce, breaking it down into simple, manageable steps that guarantee a smooth, luxurious layer every single time. Say goodbye to lumps and hello to a gorgeously creamy sauce that perfectly binds all the layers of your lasagna.
Ingredients
Bechamel
- 400 gr butter
- 800 gr all purpose flour
- 1 tbsp sea salt
- 1 tbsp black pepper
- 2½ L almond milk
- 2 nuts nutmeg
- 4 boxes of lasagna plates
Instructions
- in a pot with low temperature add the butter and let it melt slowly
- add the milk and then warm that up, not to a simmering point
- when the pot is warm to the touch, start adding flour
- spoon by spoon sprinkle it over the top and then, simply stir that in
- continue till all the flour is gone
- add the nutmeg
- add the sea salt
- add the black pepper
- continue cooking until you have a nice thick bechamel sauce
- if it doesn't work and it stays thin, you can always add extra flour to come to the consistency you like
- in an oven pot, spread a little bit of oil, just so it doesn't stick to the bottom and the sides
- add a thin layer of ragu bolognese and on top the lasagna plates
- cover the lasagna again with meat sauce
- add a good sprinkle of freshly grated parmesan
- add a couple of dollops of bechamel, when cooking it will spread nicely
- add one more layer of lasagna plates
- add more meat sauce
- add a good sprinkle of freshly grated parmesan
- add a couple of dollops of bechame
- continue till you reach up ⅔ of the oven pot
- add the remaining bechamel on top
- cover it up, place it in the oven, middle rack, at 180℃-356℉ for 30 - 40 minutes
- once ready let it rest to cool down to a good eating temperature
- ready to serve